The first step is self-evident: cultivate the gʀᴀᴘᴇs! We grow a variety of gʀᴀᴘᴇs at Kimmel, ranging from red to wʜɪᴛe. Chambourcin, DeChaunac, and Frontenac are among our red types, while Edelweiss, Lacrosse, and Vignoles are among our wʜɪᴛe kinds. Climate has a big impact on gʀᴀᴘᴇs. All of the gʀᴀᴘᴇ varieties cultivated at Kimmel are cold-hardy. These types can resist Nebraska’s hard winters and freezing spring frosts. Because climate plays such an important part in gʀᴀᴘᴇ growth and development, different locations of the world are known for specific wines, which are grown best in the climate of that region. Harvesting is another clear step! Our employees were in the field collecting gʀᴀᴘᴇs only last week. At Kimmel, gʀᴀᴘᴇ picking normally takes place over a two-week period. Our orchard team normally harvests our gʀᴀᴘᴇs by hand. Hand harvesting takes longer and involves more effort, but the berries are handled more gently, and personnel may be more choosy about the gʀᴀᴘᴇ quality. They are brought to Whiskey Run Creek for processing once they have been picked.

When the gʀᴀᴘᴇs arrive at the winery and are ready for processing, they are de-stemmed and crushed in a machine. De-stemming removes the stems and crushing breaks down the gʀᴀᴘᴇs to release the juice. This results in a must, which is a mixture of crushed gʀᴀᴘᴇ juice, skins, and seeds. Because gʀᴀᴘᴇs are not typically de-stemmed in the process of manufacturing sparkling wines, all of the processes outlined in this blog are focused on red and wʜɪᴛe wines. Depending on the type of wine being processed, this phase varies. Wʜɪᴛe wines are made by pressing the must to separate the skins and seeds from the liquid, then fermenting it. To preserve the juice wʜɪᴛe, the pressing is done first. The red hue comes from the liquid soaking in the gʀᴀᴘᴇ skins, which is produced by all gʀᴀᴘᴇs. As a result, in the production of red wine, the must is fermented and then pressed to obtain the red hue. Yeast is added to the juice or must during fermentation to convert sugar to ethanol, the alcohol that gives the wine its flavor.

The wine is fined and filtered after that. Because we are accustomed to seeing clear, haze-free wine, this step has an impact on consumer appeal. Clarifying the wine makes it more appealing to the eye. It also eliminates microorganisms, making the wine less prone to deterioration. The wine is also stabilized at this point to ensure its safety. Stabilization halts the fermentation process, preventing the bottles from exploding (literally). Are you aware that there is a distinction between maturing and aging? While the wine is still in bulk storage, such as a barrel or tank, it matures. After the wine is bottled, it is allowed to age. Although it is commonly assumed that all wines must be stored for a lengthy time, 99 percent of wines should be enjoyed within three years of bottling. The wine is exposed to air during aging to increase the flavor.

To achieve uniformity, wine is frequently blended with other wines before it reaches the bottle. This step isn’t always taken. Winemakers can achieve the same flavors, aromas, or textures that a consumer is used to seeing or tasting in a specific sort of wine by blending different batches together. Finally, it’s time for the next step: bottling! I know, it’s startling, but wine is routinely bottled using a bottling machine. Our label is then applied to the bottle, and the wine is returned to the Apple Barn for sale. Winemaking is a time-consuming procedure that results in a delectable end product.

Let’s see Amazing Gʀᴀᴘᴇ Harvesting and Processing Gʀᴀᴘᴇ Juice – Modern agricultural harvesting machines in the amazing video below.

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Video resource: Noal Farm